PREP/COOK TIME: About One Hour
Makes 4 Servings

INGREDIENTS 

4 Lbs (4 Large) – Sweet Potatoes, Peeled and Cut into ½” Cubes

½ Cup (1 Stick) – Unsalted Butter, Room Temp

½ Cup – Heavy Cream

2 Tbs – Light Brown Sugar

1 Tsp – Ground Cinnamon

¼ Tsp – Ground Nutmeg

1 ½ Tsp – Kosher Salt

½ Tsp – Coarse Black Pepper

2 Oz (About 4 – 5 Slices) – Prosciutto di Parma, Finely Sliced

¼ Cup – Blue Cheese Crumbles

1 Tbs – Chives, Finely Snipped

3 Tbs – Extra Virgin Olive Oil

4 – 5 Large Cloves of Garlic, Peeled and Halved

THE NITTY GRITTY

RAPID ROASTED GARLIC CONFIT/GARLIC-INFUSED OIL – In a small pot, warm oil at high heat. Add garlic; reduce heat to medium low and simmer till garlic is fragrant and golden. Set aside till serving.

SWEET POTATO CASSEROLE – Heat about 2 inches of water in a large pot fitted with a steamer basket on high. Add potatoes and cover. Reduce heat to medium; steam for 25 – 30 minutes, or till potatoes are tender—pierce with a small knife to check for doneness. Preheat oven broiler at high with the rack about 6 inches from heat. Transfer steamed potatoes to a large mixing bowl. While still warm, add salt, pepper, brown sugar and spices to potatoes; mix till blended. Add butter and cream; stir to combine. Add mixture to a medium, buttered, oven safe baking dish. Broil potatoes for about 5 – 8 minutes; till aromatic and sizzling. Strewn prosciutto, scatter crumbles and roasted garlic halves with a drizzling of garlic infused oil over potatoes. Broil for another 5 minutes, or till prosciutto is crisp and crumbles have color. Garnish with chives and enjoy.

NOVEMBER 17, 2019